Vol. 7 No. 3 (2019): September-December 2019

View Vol. 7 No. 3 (2019): September-December 2019

Published: 2019-12-25

Food Processing and Engineering

Ultrasonic-assisted extraction of allicin and its stability during storage

Yardfon Tanongkankit

17-31
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Food Chemistry, Nutrition, and Analysis

Comparative studies on chemical composition and antioxidant activity of corn silk from two varieties of sweet corn and purple waxy corn as influenced by drying methods -

Theeraphol Senphan

64-80
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Food Product Development, Sensory, and Consumer Research

Effects of xanthan gum on physicochemical and sensory properties in black sesame spreads

Sakunta Manakla

41-52
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Optimization of cellulase enzyme from sorghum straw by yeasts isolated from plant feeding-termite Zonocerus variegatus Production of cellulase enzyme

Blessing Adelabu, Sarafadeen O Kareem, Abideen I Adeogun, Sherifah M Wakil

81-101
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Food Biotechnology, Microbiology and Food Safety & Quality

A Selected β-Mannanase Producing Bacilli Capable of Miang Extract Tolerant Isolated from Traditional Fermented Tea Leaf from North Thailand

Nuttapong Khatthongngam, Nicharee Watina, Kridsada Unban, Suphat Phongthai, Chartchai Khanongnuch

1-16
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Efficacy of ozone application Efficacy of ozone application and disinfection treatments on pathogens in fresh-cut vegetables

Sukhuntha Osiriphun

53-63
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